1 cup sour cream ¾ cup sugar 1 egg 2 Tbsp flour or corn starch 1 tsp vanilla extract ¼ tsp salt ½ tsp ground nutmeg 2 ½ cups fresh blueberries 1 9-inch unbaked pie crust

Preheat oven to 400° F.

In a large bowl, mix the sour cream, sugar, egg, flour/corn starch, vanilla extract, salt, and nutmeg, until smooth. Gently stir in the blueberries.

Pour into the pie crust. Bake for 40-50 minutes.

#blueberry #cornstarch #dessert #egg #nutmeg #pie #salt #sourcream #sugar #vanilla #vegetarian #wheatflour

The corn fries to a crunchy shell, with a soft interior.

1 cup corn meal ¼ cup flour 1 Tbsp honey or sugar 1 ½ tsp baking powder ¼ tsp salt ¼ tsp pepper ¾ cups water or vegetable stock ¼ cup chopped fresh chives ½ cup mixed vegetables (e.g. corn, beans, minced peppers) Canola oil for frying

Stir together the corn meal, flour, sugar/honey, baking powder, salt, and pepper. Slowly stir in the water and honey if using. It should be a thick, but smooth, batter. Stir in the chives and vegetables.

Heat about 1/2” of oil in a skillet over high heat, then turn the heat to medium when it gets hot. Drop large spoonfuls of batter into the oil and press them down into patties. Cook on each side until golden brown. Place them on a cooking rack on top of a baking sheet to drain oil before serving. Eat plain as a snack, or add toppings.

#bakingpowder #chive #cornmeal #dairyfree #honey #main #oil #pepper #salt #side #soupstock #sugar #vegan #wheatflour

4 cups blueberries, fresh or frozen 3 cups water 2/3 cup sugar 2 cups plain yogurt ¼ tsp ground allspice

Combine the blueberries, water, sugar, and allspice in a large pot over medium-high heat. Bring to a boil, stirring occasionally. Remove from heat. In small batches, blend the blueberry base with the yogurt in a blender, until the soup is completely smooth. Cover and refrigerate until chilled, then serve.

#allspice #blueberry #dessert #fairyfeast #glutenfree #side #sugar #vegetarian #yogurt

1 cup corn meal 1 cup flour 1 Tbsp baking powder ½ cup sugar 1 tsp salt 1 cup milk 2 eggs ¼ cup butter ¼ cup honey

Preheat oven to 400° F.

In a large bowl, mix the dry ingredients. Cut the butter into the mixture. In another bowl, whisk the eggs, and milk. Add to the dry mixture and stir until just mixed, then stir in the honey. It is ok to have lumps, as they will continue to absorb moisture and dissolve.

Cornbread loaf: bake for 20 minutes in a greased 9” square or circular baking pan.

Muffins: Place paper liners in a 12-cup muffin tin. Divide the batter into the cups. Bake for 15 minutes.

#bakingpowder #bread #butter #cornmeal #egg #honey #milk #salt #side #sugar #vegetarian #wheatflour

Makes 1 pint.

½ lb grapes (any type) ¾ cup red wine vinegar ½ cup sugar ¾ tsp black peppercorns ¾ tsp mustard seeds ¼ tsp salt 4 whole cloves 1 cinnamon stick 2 grams dried orange peel (Probably 1 tsp) 9 grams candied ginger (probably 1 Tbsp)

Wash the grapes and remove stems. Put in a clean 1-pint jar.

Cook the rest of the ingredients over medium heat for about 10 minutes. Pour everything into the jar with the grapes. Set aside for about an hour to cool, then put the lid on and turn the jar upside-down to distribute the spices.

Store in fridge. They will take about 24 hrs to cure. They will keep for 4-5 days.

#candiedginger #cinnamon #clove #dairyfree #fairyfeast #glutenfree #grape #mustardseed #orangezest #pepper #salt #side #sugar #vegan #vinegar

1 single batch pie crust 1 cup sugar 1 Tbsp butter 2 Tbsp flour or corn starch 3 large eggs (or 4 medium eggs) 1 cup milk 2 Tbsp lemon juice

Preheat oven to 375° F. Prepare the pie crust in a large tin and bake for 10 minutes.

Meanwhile, run the eggs under warm water to bring up their temperature. Ideally they will get to room temperature or warmer. Heat a medium-sized metal or glass bowl with hot water.

In another medium bowl, cut the butter into the sugar and flour. Separate the eggs, reserving the whites. With a wire whisk, beat the egg yolks, milk, and lemon juice into the sugar mixture, until completely mixed and smooth.

Dry out the warm bowl and put in the egg whites. Beat with a machine beater until stiff peaks form. Fold the whites into the rest of the filling.

Pour into the pie crust. Cover with foil. Bake for 30 minutes. Remove foil and bake for 5-10 minutes, until top is lightly golden and the filling is slightly jiggly. It will continue to solidify as it cools. Can be served warm or chilled.

Variations:

Use different fruit juices. Use concentrated juice for stronger flavor. Try different pie crusts. Add spices to the crust.

#butter #cornstarch #dessert #egg #lemonjuice #milk #pie #sugar #vegetarian #wheatflour

2 cups water 2 mint teabags 1 Tbsp ginger root ½ cup sugar 3 large peaches 1 Tbsp lemon juice ¼ tsp salt 2 liters sparkling water

Boil 2 cups water. Remove from heat. Add the tea bags and steep for 10 minutes, then discard the tea bags.

Chop the peaches and ginger root, removing peach pits. Combine all ingredients except the sparkling water, and let sit for 10 minutes. Liquefy the mixture in blender, then strain out the solids, which will basically only be bits of peach skin. Return the mixture to heat, and heat it to boiling point. Remove from heat and chill thoroughly. Mix with 2 liters of sparkling water.

#carbonatedwater #dairyfree #drink #fairyfeast #ginger #glutenfree #lemonjuice #mint #peach #salt #sugar #vegan

1 lb whole oranges, left whole 6 eggs 2 cups almond meal 1 cup raw sugar 1 tsp baking powder

Place the oranges in a saucepan and cover them with water. Bring to a boil, lower the water to a simmer and let cook for 15 minutes. Replace the water and boil again for 15 minutes. Repeat twice more to get a cooking time of 1 hour. When done, remove the oranges from the pan and leave to cool.

Preheat the oven to 375° F. Butter and flour a 10-inch springform tin. (Use corn starch if gluten-free is needed.)

Chop the oranges into chunks, removing seeds. Puree them in a blender. Make sure they are completely pureed and there are no chunks of peel. Measure 3 cups of fruit puree and discard any extra. Then thoroughly blend the eggs with the 3 cups of orange.

In a large bowl, mix the almond meal, sugar and baking powder, then stir in the egg-orange mixture, just until it is mixed.

Pour the batter into the prepared pan and bake for 45-60 minutes. The cake is done when it turns a deep golden brown, has come away slightly from the sides of the tin, and a tester comes out clean. Allow the cake to cool completely in the tin before turning it out gently on the serving plate. It is good served plain, or with cream or syrup. It can be stored in the refrigerator.

#almondmeal #bakingpowder #cake #dairyfree #dessert #egg #glutenfree #orange #sugar

Cake: ½ cup butter ¾ cup raw sugar 1 tsp vanilla extract 2 eggs 2 cups fine semola 1 tsp baking powder ½ tsp baking soda ¾ cup plain yogurt ¼ cup finely chopped almonds

Syrup: 2 cups raw sugar 1 ½ cups water 1 Tbsp fresh orange zest 1 tsp dried floral tea ½ tsp lemon juice

Preheat oven to 300° F. Grease a large cake pan.

In a large bowl, mix the butter, sugar and vanilla until light and fluffy. Add eggs one at a time and beat well.

Mix the semola, baking powder and baking soda in another bowl. Add this slowly into the butter mixture alternately with yogurt.

Spread batter into the cake pan. Sprinkle chopped almonds over the top.

Bake for 30-35 minutes.

For the syrup, dissolve sugar in water over medium heat, add the lemon juice and the rose essence and bring to a boil. Let it boil for 5-7 minutes, then pour into another container. Put that in a bowl filled with cold water to cool the syrup so it doesn't overcook.

When the cake is done, slowly pour the cooled syrup over the hot cake. This works best to keep it in the pan so the syrup can be soaked into the cake. Serve the cake once it is completely cool.

#almond #bakingpowder #bakingsoda #butter #cake #dessert #egg #lemonjuice #orangezest #semolaflour #sugar #tea #vanilla #vegetarian #yogurt

4 cups dry bread, cubed small 1 cup fruit, fresh or dried, in small pieces ½ cup chopped nuts 2 ½ cups milk, cream, half & half, or a combination 3 eggs 1/3 cup sugar or brown sugar ½ tsp ground cinnamon ¼ tsp ground nutmeg 1 tsp vanilla extract

Preheat oven to 350° F.

Grease a 9”×13” baking pan. Put the fruit in an even layer in the dish, then the bread cubes, then sprinkle the nuts evenly over it.

In a saucepan over medium heat, combine the milk, cinnamon, and nutmeg. Heat the milk until just before the boiling point. Allow to cool slightly.

In a separate bowl, whisk together eggs, sugar, and vanilla. Whisking constantly, slowly pour the warm milk into the egg mixture. Then pour it evenly over the bread in the baking pan.

Baked 25-30 minutes, until puffed and a toothpick inserted into the centers comes out clean. Allow to repose for another 5 minutes.

#bread #brownsugar #cinnamon #cream #dessert #driedfruit #egg #fruit #halfandhalf #milk #nutmeg #nuts #pudding #sugar #vanilla #vegetarian